Eggplant kotsu

Wenever we talk of Venpongal, the best accompaniment I could remember is kotsu made of eggplant. This is a little variation from sambhar wherein the former one is thick as compared to the pouring consistency of the later one. Other than Pongal, this goes very well with Idly and dosa also.

Ingredients

Big Eggplant - 1
Onions - 1
yellow moong dal - 2 tbsp
tamarind juice - 2 tbsp
mustard seeds - 1 tsp
curry leaves
coriander leaves
salt
oil - 2 tsp
water - 1/2 cup

To roast and grind
Red chilly - 2
coriander seeds - 3 tsp


Method:

Getting prepared:

1. Cut the stem part and cook the egg plant in microwave for 3 + 1 mins on high (adjust more or less according to ur microwave). After it cools down, peel of the skin and mash it with ur hands. This can also be cooked on stovetop by chopping the eggplant into small pieces.

2. Pressure cook the yellow moong dal and mash well

3. Roast and grind the chilly and coriander seeds


Cooking Kotsu:

1. Heat oil in a pan and add mustard seeds to splutter

2. Add the onions and curry leaves and saute till tender

3. Then add the mashed eggplant, salt, ground powder and tamarind extract

4. Add water and let it boil for few minutes

5. To this mix the mashed dal and cook for few more minutes till it thickens

6. Garnish with coriander leaves and serve with Pongal or Idly

Note:
This can also be prepared replacing eggplant with tomatoes.
The ground powder of red chilly and coriander seeds comes handy for many dishes even for sambhar. This can be prepared ahead in more quantity and stored in air-tight containers.